Snickerdoodles are arguably one of the best cookies. They’re fluffy, soft, and cinnamon-sugary; what’s not to love? This AcreMade gluten-free, vegan snickerdoodle cookie recipe will blow your mind and melt in your mouth!

Prep time: 20 minutes

Cook time: 8-10 minutes

Serving size: 2 Cookies

Servings: 24

Ingredients:

For Dough

• 1 Cup Plant-based butter
• 1 ½ Cup Granulated sugar
• 2 Tbsp. AcreMade Egg Substitute
• ½ Cup Water
• 2 Tsp Vanilla Extract
• 2 ¾ Gluten-free flour blend
• 2 Tsp Cream of tartar
• 1 Tsp Table Salt

For Cinnamon Sugar Coating

• 2 Tbsp. Granulated sugar
• Ground Cinnamon

Directions:

1. Preheat oven to 400 °F.
2. Place butter, sugar, egg powder, water, and vanilla in a large bowl and beat with an electric mixer until smooth. Add flour, cream of tartar, baking soda and salt; beat until combined.
3. Shape the dough into balls using a rounded tablespoon.
4. Place 2 Tbsp. of sugar in a small bowl and stir in cinnamon. Roll the balls of dough in the cinnamon sugar mixture to coat the entire exterior.
5. Place dough 2 inches apart on a cookie sheet lined with parchment paper.
6. Bake for 8-10 minutes or until set but not too hard.
7. Remove immediately from cookie sheets and place on a wire rack to cool for about 10 minutes.
8. Once completely cook, place cookies in a sealed container for storage.
9. Enjoy!